180 DIRECTIONS FOR NEUTRALIZING CREAM 



5. For making up larger quantities of lime neutralizer, use 

 a circular tank with agitator, similar to a starter can. A tank 

 with an operating capacity of say 100 gallons may be found 

 most convenient. Mark the level at which the tank contains 

 100 gallons. This is readily done by pouring ten 10-gallon cans 

 full of water into it and punching a small hole into the side of 

 the tank at a point level with the surface of the water. 



6. Withdraw half of the water and weigh into the tank 200 

 pounds of dry hydrated magnesium lime or 240 pounds of dry 

 hydrated calcium lime, revolve the agitator until all lumps have 

 disappeared and a homogeneous emulsion is secured. Fill up the 

 tank with water to the 100 gallon mark and stir again. 



A lime mix tank equipped with mechanical agitator which 

 is operated by belt or motor power is much preferable to one 

 with a hand agitator, as .it obviates the laborious work of hand 

 stirring and insures more complete homogenousness of the mix. 



7. Now mix the milk of lime in the lime tank thoroughly, 

 giving the agitator at least 15 vigorous turns in the case a hand 

 agitator is used. Then measure out with a gallon measure 

 graduated to half pints the required amount of neutralizer, as 

 indicated in the neutralizing table. 



8. Strain it through a cheese cloth into a garden sprinkling 

 pot, add an equal amount of water and sprinkle the neutralizer 

 over the cream in all parts of the vat. 



9. Keep the cream agitated while the neutralizer is being 

 added. 



10. Always make sure that the quantity of cream and the 

 test of the original acid present are correct, that the milk of 

 lime has been properly mixed before removing the required 

 amount from the lime mix tank and that the neutralizer is prop- 

 erly diluted before it is added to the cream. " ';"' 



11. It is advisable to not heat the cream much above 90 

 degrees F. before the neutralizer is added. 



